Bowl Rice-Field Worms

Bowl Rice-Field Worms

　　　Rice-field worms, named for being found in the mud of rice paddies, are abundant in the vast paddy fields of Zhongshan. They typically emerge from the mud between the solar terms of Lixia to Xiaoman in the first half of the year, and from Hanlu to Shuangjiang in the second half. At this time, they are caught using nets. Rich in protein, fat, iron, phosphorus, and vitamin B, these worms are highly nutritious, extremely delicious, and sweet in taste, making them very popular among people in the Pearl River Delta region. There are various ways to prepare rice-field worms, including stewed bowl rice-field worms, stir-fried rice-field worms, dried rice-field worms, rice-field worm sauce or cakes, and rice-field worm soup with lotus root and cowpeas. Among these, bowl rice-field worms are the most favored by diners.

　　The typical preparation involves cleaning the worms, placing them in a bowl, and chopping them finely with scissors to fully release their juices. Then, an appropriate amount of mashed garlic, dried tangerine peel, cellophane noodles, egg whites, salted olive pits, along with seasonings such as oil and salt, are mixed in. The bowl is then placed in a steamer and cooked over boiling water. Once cooked, the bowl is moved to a slow charcoal or electric grill and baked until dry with a slightly charred aroma, ready to be served. For an even better taste, the baked worms can be cut into pieces, wrapped in fresh pork caul fat, and deep-fried until lightly browned. As the worms are sweet, fragrant, and warming in nature, they help strengthen the spleen, warm the stomach, generate blood, promote urination, and relieve athlete’s foot, making them a premium tonic food.